Smoked Trout-and-Horseradish Spread

Transform leftovers into crostini by topping toasted French bread rounds with this creamy spread and a sprinkle of finely diced apples and toasted pecans.

Ingredients

8 ounces smoked trout

1 (8-oz.) package cream cheese, softened

2 green onions, sliced

1/4 cup loosely packed fresh parsley leaves

5 teaspoons horseradish

1 tablespoon chopped fresh dill

1 teaspoon lemon zest

2 teaspoons lemon juice

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

Granny Smith apple slices, celery sticks, flatbread crackers

Garnish: lemon slices

How to Make It

Step 1

Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces.

Step 2

Pulse cream cheese and next 8 ingredients in a food processor 7 to 8 times or until combined, stopping to scrape down sides as needed. Stir in flaked trout pieces. Transfer to a serving dish. Serve immediately, or cover and chill up to 2 days. If chilled, let stand 30 minutes at room temperature before serving. Serve with apple slices, celery sticks, and flatbread crackers. Garnish, if desired.

Party Tip: Keep sliced apples or pears from browning by tossing them with lemon-lime soda. It works just like lemon juice but without the sour taste. The citric acid in the soda will keep the fruit looking fresh.